Seared Chicken With Plum Salsa

• 12 tablespoons brown sugar
• 1 tablespoon salt
• 6 tablespoons ground cumin
• 1 tablespoon garlic powder
• 24 skinless chicken breasts
• 4 tablespoons olive oil
• 3 lbs plums, diced
• 3 tablespoons cilantro, chopped
• 6 ounces red onions, diced
• 3 ounces red bell peppers, diced
• 4 tablespoons cider vinegar
• 1 12 teaspoons Tabasco sauce
• 34 teaspoon salt

1. For Chicken:.
2. In a bowl combine brown sugar, salt, cumin and garlic powder.
3. Dredge chicken in brown sugar mixture.
4. Heat oil in skillet over medium high heat.
5. Saute chicken for about 5 to 6 minutes on each side.
6. Serve 1 chicken breast with 2 oz (1/4 cup) plum salsa.
7. For Salsa:.
8. Combine plums with cilantro, onions, peppers, vinegar, tabasco and salt.
9. Mix well.
10. Hold refrigerated at 40'F or below for at least one hour prior to service.
11. (24 hour prefered).
12. Let temper to room temperature for 30 minutes prior to service.

brown sugar, salt, ground cumin, garlic, chicken breasts, olive oil, cilantro, red onions, red bell peppers, cider vinegar, tabasco sauce, salt

Taken from www.food.com/recipe/seared-chicken-with-plum-salsa-485704 (may not work)